Hiramasa Crudo with Grapefruit | California Olive Ranch

Ingredients

• 1 pound Hiramasa Fillet, skin off, blood line removed, sliced into 16 slices (if you cannot find Hiramasa, sub Hamachi, Kampachi or another high quality fish you can eat raw)
• 1 each grapefruit, peeled and cut into supremes
• 1/8 ounces togarashi (Japanese pepper, available at any Japanese grocery)
• 1 each lemon to zest
• 1/8 ounce sea salt, flakey, like maldon
• 1 each shiso leaf, torn into little peaces
• 1 ounces of California Olive Ranch extra virgin olive oil